Mint Pomegranate Aduki Bean Casserole

by Edward Daniel
Caption of Mint Pomegranate Aduki Bean Casserole. Image by Edward Daniel (c).

Aduki beans are just so versatile; there is something about their texture and distinctive taste. Fenugreek is one of those spices that I find really contrasts with the aduki beans. Why not give this Mint Pomegranate Aduki Bean Casserole a try?

Caption of Mint Pomegranate Aduki Bean Casserole. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g aduki beans
  • 1 onion, chopped
  • 2tbs coconut oil
  • 2 cloves garlic, sliced
  • 2tsp fenugreek
  • 1ltr water
  • 400ml coconut milk
  • 1tbs freshly squeezed lemon juice
  • 100g pomegranate seeds
  • mint leaves


  1. Soak the aduki beans overnight in water. Drain and wash in fresh water.
  2. Place the onion, garlic and oil in a pressure cooker. Cook until the onion turns translucent.
  3. Add the fenugreek powders and form a marsala paste. Add aduki the measured water and coconut milk. Seal and place under pressure for about 15 minutes. Remove from the pressure.
  4. Just before serving combine in the dish with lemon juice, mint leaves and pomegranate seeds.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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1 comment

south indian special food Kumbakonam kadappa - 13 June 2015 - 12:02

[…] Recipe: Mint Pomegranate Aduki Bean Casserole – #Vegan #Vegetarian […]


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